Sour Cream Chocolate Bundt Cake

Cake:

• 250g unsalted butter, room temperature
• 1 cup CSR Caster Sugar
• ¾ cup CSR Brown Sugar
• 2 tsp vanilla extract
• 3 large eggs, room temperature
• 1¾ cups White Wings plain flour
• ¾ cup cocoa powder
• 1 tsp baking powder
• 1 tsp bi-carb soda
• ½ cup hot water
• 1 cup sour cream, room temperature

Ganache:

• 180g good quality dark chocolate, chopped
• 250ml thickened cream

1. Pre-heat oven to 160°C fan-forced. Grease a 23cm bundt tin with butter.
2. In a large mixing bowl, cream the butter, caster sugar and brown sugar with electric mixers until pale and fluffy (approx.. 4 mins). With the mixer running, add vanilla extract and eggs one at a time until combined.
3. In a separate bowl, sift the plain flour, cocoa powder, baking powder and bi-carb soda, whisking lightly. Add to the wet mixture along with half of the hot water, gently folding with a spatula. Add the remaining hot water and continue to fold. Fold in the sour cream until combined completely.
4. Pour the batter into prepared bundt tin and bake for 40 mins or until a skewer inserted into the centre comes out clean. Cool for 15 mins in the tin before transferring to a wire rack to cool completely.
5. For the ganache, place chocolate chunks in a small heatproof bowl. In a small saucepan, heat the cream until warm but not boiling then pour into the bowl of chocolate. Gently stir until melted then drizzle over the cooled cake.